Covid19 Cooking with Corndale Farm

Local producers such as Free range Pork Farm Corndale has managed to keep their customers stocked up with their award wining pork products and charcuterie. Having bought a Corndale Breakfast Box online at and adding a small Nduja, we were given a wide range of recipe options, all quick and easy as you will see.

  • Apero snack – Corndale bacon bites
  • Lunch platter – Nduja pate.
  • Quick supper – Spicy sausage linguine
  • Weekend brunch – White pudding with sautéed mushrooms & Glenballyeamon poached eggs
  • Bank holiday BBQ – Corndale sausages with The French Rooms tomato chutney.
  • Dinner starter – Boudain bruschetta with Corndale black pudding topped with melted goats cheese

Apero Snack – Corndale bacon bites

A simple Moorish snack which is easy to prepare and delish served with a cool MacIvors cider.

Ingredients – Corndale free range back bacon

The key is to keep the bacon crispy and straight and to achieve this simply lay out an oven tray with baking paper, lay the bacon slices on the paper, cover with a layer of baking paper and place another (heavy) tray on top to secure. Place in a preheated oven to 185 degrees, place double layered tray with the bacon in the oven for approx. 15 minutes. Remove from the oven and allow to drain on a wire trays, serve cold with ice cold cider or beer.

Lunch Platter – Nduja pate

One of our favourite Corndale Farm products is Nduja, a spicy spreadable sausage which is extremely versatile and The French Rooms have featured it on a number of daily specials.

We add cream cheese to Nduja on a 1:4 ratio to make the consistency even more smooth and spreadable and this has become a popular addition to our charcuterie selection which includes a combination of Corndale Farm and Broughgammon Farm sliced meat. Adding the cream cheese also takes away some of the heat, try spreading on warm crusty bread and we defy you to grab your phone to order some!

Quick supper – Spicy Sausage Linguine (serves 2)

  • Ingredients
  • 3 Corndale sausages
  • 175g linguine
  • Broighter Gold rapeseed oil
  • 1 tin tomatoes
  • 1/2 red onion chopped
  • mixed peppers chopped
  • 2 cloves garlic crushed
  • 1 tablespoon harissa
  • salt & pepper
  • Grated parmesan to garnish.


Bring a saucepan of water to the boil, add a drop of oil and salt. Add the linguine and cook for approx.13 minutes. Drain and toss in Broighter Gold Oil. Oven cook the sausages and slice. Heat a drop of Broighter Gold in a heavy based saucepan, add onion and garlic and stir, add the peppers until starting to soften, finally add the tomato, harrisa and seasoning.

To serve, slice the sausages when cooked. add to the sauce above and spoon onto the linguine, topping with grated parmesan.

Weekend brunch – White pudding with sautéed mushrooms & Glenballyeamon poached egg (serves 2)

  • 4 slices Corndale farm white pudding
  • 2 Glenballyeamon free range eggs
  • 125g mushrooms (sliced)
  • a small knob of butter
  • a splash of Broighter gold oil

Oven cook the slices of Corndale white pudding by place on a baking tray, drizzle with Broighter Gold oil and cook in a Pre heated oven (180 degrees) for 12 minutes.

Melt a small knob of butter in a pan and sauté the sliced mushrooms for approx 5 minutes.

For the poached eggs please refer to the video below

Assemble the dish by placing the cooked white pudding on a warm plate, spoon the sautéed mushrooms on the pudding and top with the lightly poached eggs. A delicious brunch dish which work equally well as a quick supper.

Bank holiday BBQ – Corndale sausages with The French Rooms tomato chutney.

  • 4 Corndale Free range sausages
  • 2 crusty bread rolls
  • 500g tomatoes (chopped)
  • 250g red onions (chopped)
  • 1 small chilli, finely chopped.
  • 75ml red wine vinegar
  • 120g soft brown sugar
  • NorthCoast Smokehouse Salt & pepper

Make the batch of tomato chutney in advance, it keeps well in a sterilised kilner jar.

Tomato chutney

In a heavy bottomed saucepan, add the chopped tomatoes, red onions, chilli, vinegar and sugar, stir well and simmer for 40 minutes.

Cook the Corndale Sausages on the BBQ, heat the crusty rolls and to serve spread the tomato chutney on the bread roll and place the sausages in side.

Dinner starter – Boudain bruschetta with Corndale black pudding topped with melted goats cheese (serves 2)

  • Ingredients
  • 2 slices of Corndale black pudding
  • 1/2 crottin goats cheese
  • a pinch of chopped herbs
  • 1 slice of crusty bread
  • 1 tablespoon Broighter Gold (Garlic infused)
  • 1 half clove garlic
  • Serve with ‘The woman next door’ Beetroot & Dill chutney


Prepare the bruschetta by brushing Broighter Oil on both sides of the bread and rub the garlic on the bread. Toast in the oven.

Place the black pudding on an oven tray, drizzle with a little oil and place in a pre-heated oven (180 degrees) for approximately 12 minutes.

Use a fork to gently break up the goats cheese and add the chopped herbs.

When the bruschetta is toasted and the pudding is cooked, assemble and place the goats cheese on top. Return to the oven until the goats cheese is melted. Plate and serve with ‘The woman next door’ Beetroot chutney, Goats Cheese and beetroot is a heavenly match and we are so fortunate to have a steady supply from the fabulous Sarah Bell in between the exciting launch of her new business Benmore Nutrition & Fitness.

Our next blog is an exclusive look at our six guests suites which were under construction before lockdown #frenchroomswithrooms.

Published by


Chef owner of The French Rooms restaurant in Bushmills which is a French inspired experience soon to be offering six luxury guest suites.

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